Elvis Presley’s Favourite Southern-Style Coconut Birthday Cake
Elvis Presley’s mother, Gladys, often prepared this beloved cake for him, a traditional cake in the Southern United States where it has been enjoyed for over a century. Historical accounts reveal that Elvis was always in high spirits when indulging in this sweet treat.
Over the years, variations of this classic dessert have emerged. In some regions, the frosting departs from the original egg-white base, opting instead for butter, sugar, or more modern additions like cream cheese and whipped cream.
As this cake was a childhood favourite of Elvis, I’m sharing the recipe here in its original, unaltered form—a tribute to its timeless charm.
Here’s a step-by-step guide to preparing the iconic Southern cake that was a favourite of Elvis Presley. This recipe remains true to its original form, ensuring you can recreate the authentic taste of this classic dessert.
- 430 g icing sugar
- 120 g butter (room temperature)
- 500 g all-purpose four
- 1 tsp baking powder
- 350 ml full fat milk at room temperature (or half coconut milk half full fat milk)
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 4 egg whites at room temperature
- 6 egg whites
- 320 g icing sugar
- 1/4 tsp vanilla extract
- 75 ml water
- 200 g coconut shavings
- 2 tbs coconut syrup (optional)
- Cake Base
- Line 3 cake tins with greaseproof paper and preheat your oven to 170°C (340°F).
- In a mixing bowl, combine butter and sugar. Beat with an electric mixer until the mixture is creamy and fluffy.
- In a separate bowl, mix the flour and baking powder.
- In another bowl, mix the milk and vanilla extract.
- Gradually add alternating portions of the flour mixture and the milk mixture to the butter and sugar. Mix thoroughly until you have a soft, sponge-like dough.
- Beat the egg whites into stiff peaks and gently fold them into the batter.
- Divide the batter evenly between the three prepared tins. Bake in the preheated oven for 25–30 minutes, or until golden brown. Check for doneness using a skewer or toothpick—it should come out clean. Allow the cakes to cool completely.
- Frosting
- Set up a water bath: heat a pot of water until it simmers gently.
- Place a bowl over the pot, ensuring it doesn’t touch the water.
- In the bowl, combine egg whites, water, and sugar. Whisk continuously for 7 minutes until the mixture thickens, becomes glossy, and holds its shape on the whisk.
- Remove the frosting from the heat and stir in vanilla extract.
- Cake Assembly
- Drizzle each cake layer with coconut syrup. Spread a layer of frosting over each cake before stacking them.
- Cover the entire assembled cake with the remaining frosting.
- Generously sprinkle shredded coconut over the top and sides of the cake.